Once you boil an egg, it goes from liquid to strong as a result of the warmth breaks and reconfigures the hydrogen bonds between amino-acids within the egg proteins. You completely change the form of the proteins, and so completely change their qualities (on this case, texture).
Reply 3
Reply 3
An eggadjustments its colourand texturewhen heated because of a chemical change. hope this helps
Once you boil an egg, it goes from liquid to strong as a result of the warmth breaks and reconfigures the hydrogen bonds between amino-acids within the egg proteins. You completely change the form of the proteins, and so completely change their qualities (on this case, texture).
Reply 4
Once you boil an egg, it goes from liquid to strong as a result of the warmth breaks and reconfigures the hydrogen bonds between amino-acids within the egg proteins. You completely change the form of the proteins, and so completely change their qualities (on this case, texture).
This post is last updated on hrtanswers.com at Date : 1st of September – 2022